Soju is an alcoholic beverage of Korean origin. The main ingredient is rice, usually with wheat, barley or sweet potato. Korean soju is clear in color and has an alcohol content ranging from 40 to 90. It was first known to have been brewed around 1300, and since 1965, when the Korean government banned the brewing of soju in order to alleviate food shortages, the main method of making soju has been to dilute the alcohol with water and add spices. Today, a large amount of cheap soju is still made using this method. The government stipulates that the degree of diluted soju should not exceed 35 degrees. Due to its low price compared to other alcohols, soju has become the most common alcoholic beverage in Korea, and in 2004 Koreans consumed more than three million bottles of soju in Korea. In recent years, the proportion of beer, whiskey, and wine consumption has also gradually increased. In addition to the brands produced by large industries, several regions still produce soju using more traditional methods, the most famous of which is Andong City. Jinro is the most influential soju in Korea, with a history of 80 years. Its position in the Korean soju industry rivals that of Moutai in China, and this 22-degree-alcohol soju holds 54 percent of the Korean soju market, with an average annual operating profit of 100 billion won. Rice Wine. Rice wine is made by fermenting steamed glutinous rice, round-grained polished rice, and flour mixed with alcohol and water, and is also known as turbid wine and nongju. It is said that rice wine has been in existence since the Three Kingdoms era in Korea, and it is a wine with a very long history. The color of rice wine is white and cloudy like rice water, and it is a low alcohol content of only 6-7 degrees. It is one of the most representative rice wines that have been widely distributed since the Goryeo Dynasty. It is called "Ihwa-ju" because the brew used for it is made when pear blossoms are in bloom. Later, the name "Nihua Sake" slowly disappeared, as it was possible to make the brew at any time of the year. After decanting the cloudy and astringent sake, it becomes a clear and bright sake. The unfiltered wine made from glutinous rice is called "dondongju" (spirits) wine. Rice wine is sweet and flavorful, refreshing the mind and the body, and is often used as a thirst-quenching drink for farmers during busy farming seasons. Rice wine is both wine and health food. Rice wine sometimes became a tribute to the emperor. Any kind of rice wine requires 15 or 16 ingredients to brew. Nowadays, as people become more and more concerned about their health, rice wine is back in favor. Because of its low alcohol content, rice wine can be drunk in one gulp like water in a bowl and then praised with satisfaction, "Hey! It's so quick!" After drinking one or two bowls, your stomach will be full. Recently, people have been enjoying soju (recently diluted soju), a type of distilled liquor that was brought over from Mongolia during the Goryeo era. In addition, beer has begun to glamorize in western countries. But turbid wine is really the wine of the people and has a long history because of it.